Effects of High Molecular Weight Glutenin on Wheat Quality.

Wheat (Triticum aestivum L.) is one of the most important food grains in the world. The dough formed by wheat flour has the unique rheological properties, which are required for bread baking. The high-molecular-weight glutenin subunits (HMW-GS) play an important role on wheat qualities. In this study, 458 wheat breeding lines were genotyped by molecular markers linked to various HMW-GS. Ax2*, Bx7, Dx5, and Dy10 were the popular subunits in this group of breeding lines. Our results showed that Ax2* had significantly positive effects on loaf volume, both Dx5 and Dy10 had significantly negative effects on flour yield but positive effects on mixing time and loaf volume, both Dx2 and Dy12 had significantly negative effects on mixing time and loaf volume, and Dy12 had significant positive effects on flour yield. Prediction models for wheat quality were further constructed using these subunits.

Key words: Wheat (Triticum aestivum), High-molecular-weight glutenin subunits (HMW-GS), Wheat quality, Model